Creamy Ricotta Chicken Bake

Slice each chicken breast in half down the middle to create two thinner breast.

Place the chicken breast in 9x13 in baking dish and season with salt, pepper, parsley and garlic powder.

In a bowl mix together the ricotta cheese, spinach, parmesan cheese, egg, minced garlic, pepper and parsley.

Evenly spread Ricotta mixture over the chicken breast, pour the pasta sauce over the chicken and cover with tin foil.

Bake at 400℉ for 30-35 minutes or until the chicken reaches and internal temperature of 165℉

While the chicken is cooking boil the noodles and cook the zucchini.
I just bought a frozen option for this, but to keep this budget friendly, you can zoodle your own or even just chop 2 zucchini and fry/roast them to serve with your chicken istead of noodles.
*** This is a totally optional step, this dish is great over noodles, but I am always trying to eat as many veggies as possible and try to cut back on carbs in the evenings for dinner!

When the chicken is done, top with parmesan cheese and fresh basil if you have any, serve or noodles and enjoy!